2/8/2016 - KPB wrote:

Very young but extremely impressive: I can't even imagine what the full Pingus must be like. Inky black, incredibly complex nose with a superposition of waxy, red current aromas over very dark cherry, almost like smelling a cherry jam. But tight and rather high strung on the palate: ripe, but more dominated for now by soft tannins, acids, and a lifted minerality. I'll say 94 but it might really be more like 96...